Categories: Pizza/flatbread
Ingredients
- 3 oz. Grape Tomatoes
- 1 Red Onion
- 2 Boneless Skinless Chicken Breasts
- 2 Naan Flatbreads
- 3 oz. Shredded Mozzarella
- 3 Tbsp. Basil Pesto
- 1/2 oz. Baby Arugula
Directions
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Move oven rack to top position. Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.
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Halve grape tomatoes. Halve and peel onion. Slice halves into thin strips. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into 1” dice. Season with ½ tsp. salt and a pinch of pepper.
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Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add onions to hot pan and cook, stirring occasionally, until onions are tender and lightly charred, 10-12 minutes. Transfer onions to a plate and set aside. Reserve pan; no need to wipe clean.
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Return pan used to caramelize onions to medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook undisturbed until browned on one side, 3-4 minutes. Stir chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Remove pan from burner.
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Drizzle each flatbread with ¼ tsp. olive oil and season with a pinch of salt and pepper. Divide chicken between each flatbread, followed by mozzarella, grape tomatoes, and caramelized onions.
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Place assembled pizzas directly on top oven rack. Place prepared baking sheet on rack below to catch any drips. Bake until crust is golden brown, and cheese is melted, 7-10 minutes. Remove from oven and rest 5 minutes. Garnish rested pizzas with pesto and arugula.
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Cut pizzas into desired number of slices.